When a Middle Eastern main takes a trip to Italy via the Mediterranean, you get this fantastic vegetarian pizza. The chopped falafel warms through and toasts until crisp while the pizza bakes. Sun-dried tomatoes and kalamata olives give this quick pizza its bold, intense flavor (and dried tomatoes won't compromise the crispy base).

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

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Recipe Summary

active:
15 mins
total:
25 mins
Yield:
Serves 4 (serving size: 2 slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F.

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  • Place pizza crust on a baking sheet. Spread sauce evenly over crust, leaving a 1/2-inch border. Top evenly with cheese, bell pepper, sun-dried tomatoes, crushed red pepper, olives, and falafel; bake at 425°F for 7 to 8 minutes or until crust is browned and crisp. Sprinkle with oregano and lemon juice. Cut into 8 slices.

Nutrition Facts

358 calories; fat 11.7g; saturated fat 2.4g; mono fat 2.9g; poly fat 3.8g; protein 14g; carbohydrates 57g; fiber 10g; cholesterol 9mg; iron 5mg; sodium 754mg; calcium 218mg; sugars 10g; added sugar 1g.